Mozzarella Stuffed Meatballs

Mozzarella Stuffed Meatballs are a fun way to celebrate National Meatball Day (3/9) and a fun twist on the classic recipe. Serve these meatballs as a party appetizer or simmer in spaghetti sauce and serve over pasta.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Main Course
Servings 6 meatballs


  • 1 Propane Oven


  • 1 lb. ground beef 80% lean
  • 1 large egg
  • 1/4 cup breadcrumbs
  • 1/4 cup parmesan cheese grated
  • 1/4 cup onion finely chopped
  • 2 tsp garlic minced
  • 3/4 tsp salt Kosher
  • 1/4 tsp pepper
  • 15 fresh Bocconcini mozzarella cheese balls or cheese of choice
  • 2 tbsp parsley chopped
  • 2 tbsp basil chopped


  • Preheat the oven to 400°F. Line a baking sheet with foil and spray with non-stick spray.
  • Combine the meat, egg, breadcrumbs, cheese, salt, garlic, onion, blackpepper, parsley and basil in a bowl. Stir just until combined, do not over mix. Add a tablespoon or two of water as needed to keep a wet mixture.
  • Use a medium cookie scoop or spoon to scoop the meat. Then place a mozzarella ball in the center and wrap the meat around the cheese. Form into 11/2" balls and place on the baking sheet.
  • Bake uncovered for 17-20 minutes, or until no longer pink in the middle. Turn halfway through, so the bottoms don’t brown.
  • Optional step: Simmer meatballs in marinara sauce for 10 minutes, add to pasta of your choice.